Rosemary Grilled Chicken Rosemary Grilled Chicken

Author: Canadian Living

Grilling a whole flattened chicken on a bed of rosemary infuses it with incredible summer flavour. A chive butter under the skin keeps it moist.

  • Portion size 6 servings
  • Credits : Get Grilling: Summer 2007



Soak rosemary sprigs in cold water for 30 minutes.

Meanwhile, in small saucepan or microwaveable bowl, melt together butter, chives, shallot and pepper; set aside.

Using kitchen shears, cut chicken down each side of backbone; remove backbone and wing tips and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back.

Set foil drip pan over 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium.

Remove rosemary from water. Place on greased grill over unlit burner; place chicken, bone side down, on rosemary. Brush with about one-third of the butter mixture. Close lid and grill, adjusting heat if necessary to maintain temperature, for 30 minutes.

Brush with half of the remaining butter mixture; turn and brush with remaining butter. Grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), about 1 hour.

Transfer to cutting board and tent with foil; let stand for 10 minutes.

Nutritional facts without skin : about

  • Sodium 113 mg
  • Protein 19 g
  • Calories 215.0
  • Total fat 15 g
  • Cholesterol 88 mg
  • Saturated fat 7 g
  • Total carbohydrate trace


  • Iron 5.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 10.0
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Rosemary Grilled Chicken